Baked Oats are a bit fancier than regular oatmeal because it involves baking, but you can batch make these and reheat them the next few days. I love them because they taste like mini cupcakes for breakfast, but healthier!
Watch how to make it here! (Recipe starts 2:37)
*Vegan, Gluten Free, Soy Free, Nut Free (depending on plant milk choice)
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings:
3 servings (2 small ramekins per serving)
Ingredients (Dry):
1 cup rolled oats
1 tsp baking powder
Pinch of salt
Handful dairy-free dark chocolate chips
Ingredients (Wet):
1 ripe banana
4 tbsp natural peanut butter
2 tbsp maple syrup
1/2 cup unsweetened plant-based milk
Toppings:
Natural peanut butter
Black sesame seeds
Procedure:
1. Preheat your oven to 180C.
2. In a blender or food processor, blend up your rolled oats to make a fine oat flour.
3. Transfer the oat flour to a bowl and add the rest of the dry ingredients.
4. In the same blender, place all the wet ingredients and give it a blend.
5. Add the wet ingredients to the dry and mix it up to form a batter.
6. Divide the batter into 6 small greased ramekins.
7. Add your chocolate chips to each ramekin.
8. Put your ramekins in the oven and bake for 25-30 minutes until golden brown.
9. Leave it to cool for 10 minutes before topping it with more peanut butter to serve!
Notes:
1. You can substitute the peanut butter with any other nut butter
2. Ensure that the nut butter you use is all natural and unsalted.
3. If you do not have chocolate chips, use some chopped up dairy-free dark chocolate instead.
4. These can be served without any toppings as well.
5. You can change up the chocolate with any fruits, dried fruits or nuts.
Storage:
Store in the fridge in an airtight container for up to a week. Reheat in the oven for 10 minutes before serving.
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